Skip to main content

Recipes for Thanksgiving: Pumpkin Cheesecake

Pumpkin Cheesecake

In preparation for Thanksgiving, we're sharing some of our favorite, go-to recipes. Check the Rubenstein Law blog daily through Thanksgiving Day for new recipes and ideas!

Our first recipe comes from Jacksonville personal injury attorney, Heather McGriff. 

"I started baking cheesecakes in law school, and it’s become a tradition ever since. Most holidays, I make a themed cheesecake for my team. I also make this pumpkin cheesecake every Thanksgiving for my family. The crust recipe is my go-to crust for all of my cheesecakes (and trust me, I’ve tried a lot of different crust recipes)." 

(Right-click to save image for later use)


Heather's Pumpkin Cheesecake

CHEESECAKE CRUST              

  • 2 cups crushed graham crackers
  • 1 cup slivered almonds
  • 1/2 cup white sugar
  • 1/4 cup clarified butter, melted
  • 2 tablespoons caramel topping


  • 4 packages (8 ounces each) bar cream cheese, very soft at room temperature
  • 1 1/4 cups sugar
  • 3 tablespoons all-purpose flour
  • 1 cup canned pumpkin puree
  • 2 tablespoons pumpkin-pie spice
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  •  4 large eggs, room temperature



Preheat oven to 350 degrees, with rack in center. Assemble a 9 or 10 inch nonstick springform pan, with the raised side of the bottom part facing up.


Make the crust: In a food processor, blendthe graham cracker crumbs, almonds and sugar until the almonds are ground fine. Pour in the melted butter and caramel while processing, until mixture is combined. Press the mixture onto the bottom, and half way up the side of the springform pan.                


Make the filling: Make sure the eggs are at room temperature, and that the cream cheese is very soft and at room temperature – this will ensure that the filling is not lumpy and will help eliminate bubbles.

With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is fully incorporated before adding the next egg.


Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening) – if the cheesecake starts to crack remove from the oven and move onto Step 5.


Remove from oven; cool completely.  Cover with plastic wrap; refrigerate until firm, approximately 4 hours. Unmold before serving.